Passover Brisket
📜 Collection: JillCollection | ✍️ Attribution: Jill Miller | 📂 Category: Entrees A tender, slow-cooked brisket recipe perfect for Passover or any special occasion, braised with onions, red wine, and orange juice. The meat is prepared ahead, chilled, and reheated in a rich, blended sauce.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 4 hours 30 mins | Overnight | 10-12 servings |
🔪 Key Equipment
- large heavy skillet
- large heavy Dutch oven or roasting pan
- food processor or blender
- aluminum foil
- baking dish
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (5 to 6-pound) | Brisket | trimmed |
| 4 cups | Onions | Coarsely chopped |
| 4 cloves | Garlic | minced |
| 2 | Bay Leaves | |
| 1 teaspoon | Thyme | Dried |
| To Taste | Salt | |
| To Taste | Black Pepper | fresh ground |
| 1/2 cup | Olive Oil | Extra virgin |
| 2 cups | Red Wine | Dry |
| 2 cups | Beef Stock | |
| 1 cup | Orange Juice |
Instructions
Step 1: Sear and Braise
- Preheat the oven to 375°F.
- In a large heavy skillet over medium-high heat, heat half of the 1/2 cup olive oil. Add the 4 cups onions, reduce heat to medium, and cook until softened.
- Add the 4 cloves garlic, 2 bay leaves, 1 teaspoon dried thyme, salt, and black pepper to taste. Cook for 2-3 minutes more.
- Add the 2 cups red wine to the skillet, turn the heat to high, and cook for about 5 minutes, scraping any browned bits from the bottom of the pan until the wine reduces by about half.
- In a large, heavy Dutch oven or roasting pan, heat the remaining oil over medium-high heat. Brown the 1 (5 to 6-pound) brisket on all sides.
- Pour the onion mixture, 2 cups beef stock, and 1 cup orange juice over the brisket in the Dutch oven.
- Partially cover the pot and bake for 4 hours, or until the brisket is tender and easily pierced.
Step 2: Chill and Prepare for Serving
- Remove from the oven and allow the brisket to cool to room temperature in its cooking liquid.
- Once cooled, wrap the brisket and the onion/sauce mixture separately and tightly in foil. Refrigerate overnight.
- On Serving Day, preheat the oven to 350°F.
- Unwrap the brisket, wipe any solidified fat from the top, and slice the meat against the grain. Arrange the slices in a baking dish.
- Skim the fat from the chilled onion mixture. Pulse the mixture in a food processor or blender until smooth and thick, then spoon the sauce over the brisket slices.
- Cover the dish loosely with aluminum foil and bake for about 30 minutes, or until heated through and bubbling.
💡 Make-Ahead & Storage: Store the cooked brisket and sauce separately in foil in the refrigerator overnight; this improves flavor and makes fat removal easier before slicing on serving day.
Original Recipe Scan
